Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices-Reference-Cited by-同舟云学术

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Published:2021-04-29 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Odgerel Ulziibat¹^ORCID,Islam Md. Zohurul¹^ORCID,Kitamura Yutaka²^ORCID,Kokawa Mito²^ORCID,Odbayar Tseye‐Oidov³^ORCID

Affiliation:

1. Graduate School of Life and Environmental Sciences University of Tsukuba Ibaraki Japan

2. Faculty of Life and Environmental Sciences University of Tsukuba Ibaraki Japan

3. School of Industrial Technology, Department of Food Engineering Main Campus of MUST Ulaanbaatar Mongolia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15474

Reference69 articles.

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3. Opalescent and Cloudy Fruit Juices: Formation and Particle Stability

4. Physicochemical aspects of drug release. VIII. The relation between particle size and surface specific dissolution rate in agitated suspensions

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